Kickas.org Forums Treatments, Drugs and Alternatives NSD and diet-related; Hello again

You said it in your last post, it's Spring...different weather changes...and that usually equal's flaring or some days good and some...not so much. Good luck in finding what works for you.

By safe carbs, I mean non starchy carbs. E.g. broccoli, spinach, chard, kale, etc. In hindsight, what I thought was an adequate amount of veggies was not sufficient. Nowadays, I have a very large serving of some type of vegetable with every meal. Try doubling your safe carb consumption and see the effect over time.

I don't eat fruit (currently have the sugar embargo going on) but when I reintroduce some fruits into my diet, I will avoid stone fruits. You may be safer with berries (blueberries and blackberries) and grapes. Other can comment on what they've been successful with.


For me, just as I realized that I was eating too little carbs, I was also eating too much meat. When I dialed back the protein consumption and increased the safe carb consumption (as well as increasing the healthy fat consumption), my energy started coming back followed by a very gradual increase in weight.


Spices may be a culprit. I've found that pepper in general is starchy. My safest bet was salt and herbs. In the beginning, I was super safe and used just salt after a couple of bad experiences with the spices.

I hope the above helps. Keep us posted with your progress. Good luck with your experimentation. It's a never ending battle. Once you think you've found a combination that works, you may end up realizing you need to tweak it. I'd say after my first year or year and a half, I settled on a routine that I pretty much keep to today. I hope you find a new twist on your regime that gets you over the hump!

Hi formerfoodie.
Could you please tell us how your diet looks like today. Daily menus, and the balance between fats and the rest? What kind of fats do you eat?
Thanks
Bman

+1 to bman. can you also tell serving sizes?

A lot of people on this forum seem to describe broccoli and kale as safe and non-starchy, however they both turned black when I tested them with iodine... Confused...

Sunday Breakfast - Lamb loin chops seared in ghee seasoned with sea salt, fresh rosemary, sage, thyme, oregano, bay leaves; kale sauteed with coconut oil and duck drippings
Sunday Lunch - Sole pan fried in butter seasoned with salt and garnished with capers preserved in salt (not brine); swiss chard sauteed in butter
Sunday Dinner - Halibut pan fried in butter or albacore seared in ghee, both seasoned with salt; strips of seaweed on the side; baby bok choy sauteed in coconut oil and sea salt

Weekday Breakfast - 3 eggs sauteed in butter; broccoli sauteed in olive oil and roasted duck drippings
Weekday Lunch - Large salad with naturally brined pickles (with cores cut out) and olives, olive oil dressing; baked chicken seasoned with salt, rosemary, sage, oregano, thyme, and bay leaves
Weekday Dinner - salmon seared in ghee; baby bok choy/gai lan/rapini/kale/spinach sauteed in coconut oil and salt

Saturday Breakfast/Lunch/Dinner - Baked chicken/duck with sauteed vegetables.

In general, I only season my meats with salt and herbs; saute my vegetables in either olive oil or coconut oil and season with either plain sea salt, or left over drippings from baked duck or chicken

I supplement with cod liver oil and occasionally do spoons of coconut oil (not as much nowadays).

I was able to add avocado into my diet last year. I will plan to add some berries into my diet this year. I haven't eaten any sugar (with the exception of some lemon) in the last four years.

Regarding serving size... I try to get 0.5-0.75 pounds of protein for a meal. Too much protein is not good. I have a healthy amount of veggies. Tough to quantify how much... A big bowl. 2 cups?

Fats I eat: butter, EV coconut oil, EV olive oil, cod liver oil

I save the drippings from the duck I roast or the chicken I bake. I skim the fat off the drippings, but use the drippings when I saute vegetables.

I rarely snack. When I exercise a lot, I have walnuts at my disposal.

Prior to the diet I weighed 155 pounds. In the months following the diet, I dropped to 127 pounds. I am currently back up to 150 pounds.

Not sure if that helps. Please let me know if you want more detail.

For formiefoodie - yumm, will you come cook for me?

I wanted to say: when I eat similar to that my symptoms are at a minimum and i feel my best- basically meat and veggies! But its hard, I fall into the trap of a spoonful of almond butter here, a handful of chocolate there. Your menu is inspiring, thanks for posting. MaryCay

nice menu.
mine is quite similar although a little bit more spartan. weight has adjusted itself after 2 years on the diet. from 110 kg to 74, not at 87. i wish i could get back to 82, girls turn their heads after me at 82...if my wife is not around... but now we're heading into summer and long walks&bike&running are available...

one observation though - too much salt. be careful to drink at least 3 liter of water per day. we already are on a high protein diet which stresses our kidneys. in my opinion this is the first thing we must look after.

Since you are able to get goat milk, maybe you could try replacing your meats with goat milk.

http://www.abundalife.com/goats-milk-the-amazing-benefits.html

Some people have to avoid purines to get rid of the pain of arthritis.

See: Uric Acid as a Factor in the Causation of Disease, by
Dr. Alexander Haig

yep. goat milk is far better for humans than cow milk.